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From our series of Healthy Halloween recipes, please welcome the Midnight Chocolate Cake with Raspberry Blood Splatter!  My girlfriends Yvonne Ardestani and Cindy Jakubowski collaborated with me to create these recipes as part of our annual tradition!  Yvonne is a vegan chef and Cindy is a plant based holistic nutritionist.  (If you missed last year’s Halloween recipes, check them out HERE)!

Here are the recipes that we came up with this year:

Crime Scene Chocolate Cake with Raspberry Blood Splatter

Mysterious Marinara

Green Monster Dip (aka Avocado Hummus!)

Witches Drizzle Candy Apples

This cake is soooo moist and delicious!  What I love about this cake is that its not overly sweet, but its still super decadent. The coconut icing balances the dense chocolate flavor, and leaves you craving more!

No red dye in this cake…we simply just pureed and strained fresh raspberries to create the splatter!

HalloweenRecipesYvonne3

We used coconut sugar in this recipe, as it has a lower glycemic affect, and it creates more balanced sweetness as opposed to regular cane sugar.  I know many people are huge fans of coconut sugar, but for me, coconut sugar is a hit or miss.  Sometimes I feel as thought this type of sugar is not sweet enough (if I am trying to create a sugary burst of flavor), but in this recipe it’s absolutely perfect!

We hope that you guys enjoy making these recipes and create healthy, fun memories with your friends and family…because that it what the holidays are all about – creating memories and sharing laughs.

XOXO!

 

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Crime Scene Chocolate Cake with Raspberry Blood Splatter

INGREDIENTS

Dry Ingredients:

  • 3 cups oat flour
  • 3/4 cup cacao powder
  • 1 ¾ tsp sea salt
  • 1 T plus ½ tsp arrowroot
  • 1 ½ tsp baking soda

Wet Ingredients:

  • 1 3/4 cup plus 2 Tbsp almond milk or rice milk for nut-free
  • ¼ cup unsweetened applesauce
  • ¼ cup almond butter
  • 1 1/2 Tbsp coconut vinegar or apple cider vinegar
  • 1 1/2 cup coconut sugar
  • 6 drops liquid stevia
  • 1 ½ tsp vanilla

Other Ingredients:

  • ½ cup vegan semi-sweet chocolate chips soy-free (optional)
  • 2 popsicle sticks

Whipped Coconut Cream: (optional for Halloween)

  • ounce One 15- can full-fat coconut milk
  • 1 Tbsp coconut sugar optional
  • 1 tsp vanilla extract
  • 1/8 tsp – 1/4 ground cinnamon optional

Raspberry Couli: (optional for Halloween)

  • Pint raspberries
  • 1 Tbsp maple syrup

DIRECTIONS

  1. Chill a can of coconut milk in the refrigerator overnight.

Cake:

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of 2 7-inch round cake pans with parchment paper. Pull out 7 inches of parchment paper, fold it in half, and trace a circle, using the 7-inch cake pan. Cut out the circle and you should have two circles. Spray the pans with cooking spray, place the parchment paper circles at the bottom of each cake pan, then spray again. Set aside.
  3. In a large mixing bowl, mix the almond milk (or rice milk), grapeseed oil, vanilla extract, and applesauce.
  4. In another bowl, whisk together the sorghum flour, brown rice flour, arrowroot flour, cacao powder, arrowroot, coconut sugar, and baking soda.
  5. Fold the dry ingredients into the wet mixture just until they combine. Fold in the chocolate chips until well blended.
  6. Distribute the batter evenly into the 2 7-inch cake pans. Alternatively, evenly distribute batter into 12-cupcake pan, lined with cupcake baking cups. About a heaping ¼ cup each.
  7. Place the 7-inch pans onto a baking sheet, then into a preheated oven and bake for 27-30 minutes. The cake should have a little bounce back when pressed.
  8. Cool the cakes in the pans for at least 40 minutes to an hour, or until completely cool. While the cakes are cooling, make the chocolate frosting.

Coconut Whipped Cream:

  1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled. I chill mine overnight or for a few days.
  2. Open the can of coconut milk upside down. There, you will find coconut water- loose liquid. Pour it out into a bowl or cup to drink, or save for later use in a smoothie.
  3. Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer. Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.
  4. Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.
  5. Whip until it becomes light and fluffy with soft peaks. Mix in coconut sugar, vanilla, or cinnamon. Whip it some more until combined. Taste and adjust sweetness, vanilla, or cinnamon flavor.
  6. Refrigerate until ready to use. Before using it, whisk it.

Raspberry Couli:

  1. Wash and drain the raspberries.
  2. Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.
  3. Add 1 Tbsp maple syrup and mix. Taste and adjust sweetness to taste with either more maple syrup or stevia drops.

Cupcakes-

  1. When cupcakes have fully cooled, frost the cupcakes or cake with coconut whipped cream.
  2. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.
  3. Refrigerate

Cake-

  1. For a cake, center a 6-inch cake circle on top of a revolving cake stand.
  2. To remove layers from baking pan, turn the cake pan upside down and it should fall out onto your hand. Remove the parchment paper from the bottom of the cake. Place the first layer, bottom side down, at center of cake stand.
  3. With an offset spatula, evenly spread approximately 2 ½ ounces of frosting on the layer. Center second layer on top of first layer with the topside down.
  4. Measure the height of the cake by inserting the popsicle stick towards the center of the cake. Pull it back out and cut off the excess popsicle stick. Cut the other popsicle stick the same length. Place the sticks back in the cake, toward the center, about an inch apart. These will keep the layers in place.
  5. With an offset spatula, pour the remainder of the frosting to cover the top and sides of cake, however you wish.
  6. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.
  7. Refrigerate until needed. You may want to warn your guests about the wooden sticks, or remove it from their slice if you see them.

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